Zero Oil Curry Leaves Tandoori Pomphret


2 medium size pomphret. Make deep cuts horizontally.
Juice of 2 lemon
1/2 cup beaten hung curd
salt to taste
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tbsp tandoori chicken powder
15-16 curry leaves chopped very finely
1 tbsp ginger garlic paste

Mix everything except fish together
Rub it against the fish and marinate for 1 hour
Heat oven at 180 degree centigrade for 10 minutes.
Place fish on steel rack and cook on both sides till done.
Turn the fish at regular intervals to cook it evenly.
Serve with salad and green mint chutney

Note: You can also pan fry the same. Use sunflower or peanut oil. Do not use Olive or Mustard oil for cooking pomphret. It kills the entire taste of pomphret.

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